Description
Classic No-Bake Cookies are a quick and easy treat made with butter, sugar, milk, cocoa powder, peanut butter, vanilla, and oats. These cookies come together on the stovetop in just minutes and set without the need for baking, making them perfect for a delicious, fuss-free dessert or snack.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (400 grams) granulated sugar
- 1/4 cup (20 grams) unsweetened cocoa powder
- 3 cups (300 grams) quick-cooking oats
Wet Ingredients
- 1/2 cup (115 grams) butter, sliced into pieces
- 1/2 cup (120 ml) milk
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Ingredients and Workspace: Gather and measure all ingredients. Line two large baking sheets with parchment paper and set aside for cooling the cookies.
- Combine and Heat Base Ingredients: In a large saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Stir frequently until the butter melts and the mixture is well blended.
- Boil Mixture: Bring the mixture to a rolling boil. Allow it to boil for exactly 60 seconds, stirring occasionally to prevent burning. Use a timer to ensure accuracy.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat. Stir in the peanut butter and vanilla extract until completely combined and smooth.
- Mix in Oats: Add the quick-cooking oats to the mixture. Stir thoroughly until all oats are well coated with the chocolate mixture.
- Form Cookies: Using a spoon or a 1.5 tablespoon cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheets evenly spaced apart.
- Cool and Set: Allow the cookies to cool and set on the baking sheets for 20 to 30 minutes at room temperature until firm.
- Serve: Once set, cookies are ready to be served and enjoyed.
Notes
- Use quick-cooking oats for best texture and easier mixing.
- Ensure the mixture boils for a full 60 seconds to achieve proper cookie consistency.
- Store cookies in an airtight container to keep them fresh for up to a week.
- If peanut allergies are a concern, substitute peanut butter with almond butter or sunflower seed butter.
- For a richer flavor, use whole milk or substitute with coconut milk for a dairy-free option.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
